Curried Sheet Pan Shrimp Dinner

shrimp curry in a hurry

EASIEST curried Sheet Pan Shrimp Dinner recipe is seriously delicious with all the flavors of Indian curry shrimp made in one pan and ready in under 16 minutes. Great served over rice or wrapped in a flatbread. One of the best Indian shrimp recipes!!!

curried sheet pan shrimp dinner

Today, we are talking an easy dinner. Dinner so easy that you TOSS, BAKE and SERVE!!

SHEET PAN SHRIMP. Not just a boring shrimp recipe.

All the flavors/ingredients in a Indian shrimp curry made into a curried sheet pan shrimp dinner recipe. It is

  • Super easy
  • Mega flavorful
  • Ready in under 16 minutes
  • One pan meal
  • Healthy
  • Family-friendly
  • D-E-L-I-C-O-U-S
curry shrimp with rice

Let us look at the ingredients for curry shrimp:

Shrimp – I used thawed, frozen shrimp (31/40 count) that are patted dry. You could leave the tails intact or remove.

Onion, garlic – Any good Indian recipe is gotta begin with onion and garlic. Chop onion to about 3/4-inch discs and garlic can be sliced or chopped.

Bell pepper – Green bell pepper is optional, but adds a wonderful flavor.

Spices – The usual suspects – coriander, cayenne and turmeric powders

Tomato, cilantro – Again, essentials in Indian cooking. Chop tomatoes into smaller chunks since they don’t get any cooking time.

Vegetable oil – To toast and cook everything.

How to make curry shrimp?

1.Add shrimp, chopped onion, garlic, green bell pepper, coriander powder, cayenne, turmeric powder, salt and vegetable oil together in a sheet pan.

2. Toss well until thoroughly combined.

toss shrimp with curry spices in a sheet pan

3. Spread into a single layer. Bake at 425° F for 8-10 minutes and then broil for another minute to give some color.

4. Remove from oven and immediately stir in chopped tomatoes and cilantro.

5. Spread into a single layer and let sit for about 5 minutes before serving. This helps in tomatoes to blend into the dish.

Why is shrimp perfect for weeknight?

  • They are always stocked in the freezer. 
  • Thaws quick (refer notes)
  • Cooks in minutes
  • Family favorite
  • Most importantly…delicious

Check out more Shrimp recipes

sheet pan dinner with shrimp
easy sheet pan shrimp dinner recipe

How to serve this curried sheet pan shrimp dinner?

Spoon shrimp along with all the veggies and some of the thin sauce over a bed of rice. OR spoon shrimp and veggies into flatbreads / rotis / parathas, wrap and enjoy.

Few notes on making easy sheet pan shrimp recipe:

Shrimp – I used thawed, frozen shrimp (31/40 count) that are patted dry. You could leave the tails intact or remove.

To thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.

Bell pepper is optional.

Adjust cayenne pepper powder to suit your spice level. But, DO NOT SKIP.

If you love this easy dinner idea, then check out more dinner recipes or one week of easy shrimp dinner recipes

curry shrimp with rice

More Indian Recipes:

20-Minute, One Skillet Coconut Curry Shrimp

Healthy Indian Spinach Soup

Indian Style Fried Chicken Sandwiches

Instant Pot Dal with Lots of Kale

Instant Pot Chickpea Curry with Beets

Authentic Tandoori Chicken in Oven

Spicy Roasted Chickpeas that tastes like Tandoori Chicken

Rasmalai Tres Leches Cake

The Best Mango Kulfi you’ll ever make

or a huge collection of Creative Indian Recipes

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Curried Sheet Pan Shrimp Dinner

EASIEST curried Sheet Pan Shrimp Dinner recipe is seriously delicious with all the flavors of Indian curry shrimp made in one pan and ready in under 16 minutes. Great served over rice or wrapped in a flatbread. One of the best Indian shrimp recipes!!!
Course: Main Course
Cuisine: Indian
Keyword: curried sheet pan shrimp shrimp dinner, curry shrimp with rice, easy sheet pan shrimp dinner recipe, easy sheet pan shrimp recipe, sheet pan shrimp dinner with shrimp, shrimp curry in a hurry
Author: Maria Doss

Ingredients

Group-1

  • 1 pound Shrimp (31 to 40 count), patted dry
  • 1 cup diced onions (3/4-inch cubes)
  • 3/4 cup diced green bell pepper ( 1-inch cubes), optional
  • 2 cloves garlic, chopped
  • 2 and 1/2 teaspoons coriander powder
  • 1/4 to 3/4 teaspoon cayenne pepper powder
  • 1/2 teaspoon turmeric powder
  • 1 to 1 1/4 teaspoon salt
  • 1 and 1/2 tablespoons vegetable oil

Group-2

  • 1/2 cup finely chopped tomato
  • 1/2 cup chopped cilantro

Instructions

  • Heat oven to 425°F with oven rack in the middle.
  • Add all group-1 ingredients on a sheet pan (half sheet pan works well for this recipe. If you are using a large cookie sheet then there will not much sauce left to be eaten with rice. Works great for wraps ) and stir well until thoroughly combined. Spread around, so that the shrimp is in a single layer.
  • Bake for 8-10 minutes, until firm and cooked through.
    Turn oven off and switch to broiler and continue cooking for another 1 to 2 minutes to give a nice color to the dish (this step is optional).
  • Remove shrimp from oven and place on a wire rack. Immediately stir in chopped tomato and cilantro. Let shrimp sit for about 5 minutes (for flavors to combine and tomatoes to soften) before serving.
    Spoon shrimp and veggies (along with some of the accumulated sauce in the pan) over white rice or wrap in a flatbread for a quick and easy dinner.
    Alternatively, you could add some cooked rice on the sheet pan, give everything a good toss and serve.

Notes

Shrimp – I used thawed, frozen shrimp (31/40 count) that are patted dry. You could leave the tails intact or remove.
To thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.
Half sheet pan works well for this recipe. If you are using a large cookie sheet then there will not much sauce left to be eaten with rice. Works well for wraps. 
Bell pepper is optional.
Adjust cayenne pepper powder to suit your spice level. But, DO NOT SKIP

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